Seafood Bicol Express

I was looking for an interesting Filipino seafood recipe and decided to give a twist to bicol express by using seafood instead of the usual ingredients. Seafood Bicol Express is a dish of fresh shrimp, squid, and mussels with coconut milk. It was a hit!

What Is Seafood Bicol Express?

Bicol Express is a popular Filipino dish that’s a spicy, creamy delight!

It’s named after the Bicol region in the Philippines, known for its love of all things hot and spicy. Bicol Express is a true Filipino favorite!

In this version of bicol express, instead of pork, we’re going to use a variety of seafood.

The Ingredients

Check out this list of ingredients to make our seafood bicol express.

• 1 lb. mussels – Ocean’s little treasures, ready to shine! Make sure to clean them and remove their beard!

• 6 ounces squid – Tender bites of the sea, for extra flavor.
• 1/2 lb shrimp – Sweet, succulent seafood bites.
• 2 cups coconut milk – Creamy richness from the tropics.
• 2 tablespoons shrimp paste – Savory umami kick in a jar.
• 2 thumbs ginger minced – For that zesty, aromatic zing!
• 3 cloves minced garlic – Seafood and garlic really pair well, right?
• 1 medium yellow onion chopped – Savory base for a flavorful start.
• 6 to 10 pieces Thai chili pepper – Spicy kick with a hint of heat!
• 1/4 teaspoon ground black pepper – A touch of peppery warmth.
• 3 tablespoons cooking oil – For stir-frying our seafood and aromatics!

How To Cook Seafood Bicol Express

• First, heat oil in a cooking pot.
• Sauté the garlic, onion, and ginger until they’re fragrant

• Pour in the coconut milk and bring it to a boil.
• Add the chili peppers and shrimp paste.
• Stir, cover, and cook for 3 minutes.

• Next, stir in the squid, mussels, and shrimp, and coat with coconut milk.
• Cook for 3 to 5 minutes, stir occasionally.

• Add ground black pepper and stir.
• Transfer to a serving plate and enjoy!

How To Serve

To make your seafood bicol express meal truly authentic and complete, pair it with other Filipino favorites. For a well-rounded spread, consider serving it alongside kangkong salad—a refreshing side of blanched kangkong or water spinach with tomatoes and onions, to balance the heat. And don’t forget fish lumpiang shanghai, crispy spring rolls filled with boneless bangus or milkfish and vegetables, for a crunchy contrast. These dishes together create a deliciously diverse Filipino feast that’s sure to satisfy everyone at the table.

More Seafood recipes

Seafood Curry

Seafood Kare Kare Recipe

Seafood Lomi Noodles Recipe

Seafood Sinigang

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 2 votes

Seafood Bicol Express

Seafood Bicol Express is a delicious Filipino dish featuring a medley of seafood cooked in a rich, creamy coconut milk sauce

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Total: 30 minutes minutes

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Ingredients

• ▢ 1 lb. mussels see notes
• ▢ 6 ounces squid see notes
• ▢ 1/2 lb shrimp
• ▢ 2 cups coconut milk
• ▢ 2 tablespoons shrimp paste see notes
• ▢ 2 thumbs ginger minced
• ▢ 3 cloves minced garlic
• ▢ 1 medium yellow onion chopped
• ▢ 6 to 10 pieces Thai chili pepper
• ▢ 1/4 teaspoon ground black pepper
• ▢ 3 tablespoons cooking oil

Instructions

• Heat oil in a cooking pot.
  3 tablespoons cooking oil
• Once the gets hot, saute garlic, onion and ginger.
  2 thumbs ginger, 3 cloves minced garlic, 1 medium yellow onion
• Pour the coconut milk into the pot. Let boil.
  2 cups coconut milk
• Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes.
  6 to 10 pieces Thai chili pepper, 2 tablespoons shrimp paste
• Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 to 5 minutes while occasionally stirring.
  1 lb. mussels, 6 ounces squid, 1/2 lb shrimp
• Add ground black pepper. Stir.
  1/4 teaspoon ground black pepper
• Transfer to a serving plate. Serve.
• Share and enjoy!

Notes

Shirmp paste: This is also known as bagoong alamang. Get to know more about this ingredient.

Squid: Make sure to clean the squid by washing it thoroughly. Remove the beak and the cartilage. Slice it into serving pieces.

Mussel Beards: What They Are And Why To Remove Them

Mussel beards are the little fibrous strands that stick out from the shell and help the mussel cling to rocks and other surfaces. While these beards are useful for the mussel in the wild, they’re not something you want to eat. They can be tough and stringy, so it’s best to remove them before cooking. Doing this makes your mussels more pleasant to eat and improves the overall texture of your dish.To remove them, try these tips:

• Place the mussels in a bowl of cold water for about 15 minutes. This can sometimes help loosen the beard and make it easier to remove.
• Find the beard, which is a cluster of fibrous threads sticking out from the side of the mussel.
• Use your fingers or a small knife to gently pull the beard away from the shell. Grasp the beard firmly and yank it out with a quick motion. It should come off fairly easily.
• You can also use a clean kitchen towel to help grip the beard better. Give it a quick, firm pull to dislodge it. This method can sometimes make it easier to remove the beard.

Video

Nutrition Information

Serving: 4g Calories: 542kcal (27%) Carbohydrates: 13g (4%) Protein: 40g (80%) Fat: 38g (58%) Saturated Fat: 23g (115%) Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 0.05g Cholesterol: 308mg (103%) Sodium: 691mg (29%) Potassium: 936mg (27%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 215IU (4%) Vitamin C: 19mg (23%) Calcium: 141mg (14%) Iron: 9mg (50%)

© copyright: Vanjo Merano